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The Ultimate Guide to Spinach Artichoke Crescent Bites

This creamy spinach and artichoke delight is a rich and cheesy dip that’s perfect for any gathering. Packed with flavor from garlic, white wine, and Parmesan, it’s irresistibly smooth and best served warm with chips or crostini
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • ½ medium sweet onion diced
  • 3 cloves garlic minced
  • ¼ cup dry white wine
  • 1 16-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 14-ounce can artichoke hearts, drained and coarsely chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 8-ounce package cream cheese, cubed
  • 1 cup sour cream
  • ½ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • 1½ cups shredded mozzarella cheese

Method
 

  1. In a large cast iron skillet over medium heat, heat the olive oil. Add the diced onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in the minced garlic and cook until fragrant, approximately 1 minute.
  2. Pour in the white wine, scraping any browned bits from the bottom of the skillet.
  3. Add the thawed and drained spinach, chopped artichoke hearts, and crushed red pepper flakes. Stir until warmed through and any excess liquid has evaporated, about 4 minutes.
  4. Reduce the heat to low. Stir in the cubed cream cheese until melted and well combined. Mix in the sour cream and freshly grated Parmesan cheese until the mixture is smooth and creamy. Season with kosher salt and freshly ground black pepper to taste.
  5. Sprinkle the shredded mozzarella cheese evenly over the top of the mixture. Transfer the skillet to the oven and broil until the cheese is bubbly and golden brown, about 2-3 minutes.
  6. Remove from the oven and let it cool slightly before serving. Pair with tortilla chips, pita chips, crostini, or your preferred dipping items.

Notes

  • Make-Ahead Tip: Prepare the dip in advance and broil just before serving.
  • Wine Substitute: If you prefer not to use wine, substitute with vegetable or chicken broth.
  • Serving Ideas: This dip also works as a spread for sandwiches or as a topping for baked potatoes.